{"id":666583,"date":"2026-05-22T23:06:27","date_gmt":"2026-05-23T03:06:27","guid":{"rendered":"https:\/\/www.malayalamdailynews.com\/english\/?p=666583"},"modified":"2026-05-22T23:06:58","modified_gmt":"2026-05-23T03:06:58","slug":"make-tasty-homemade-mango-pickle-quickly","status":"publish","type":"post","link":"https:\/\/www.malayalamdailynews.com\/english\/666583\/","title":{"rendered":"Make tasty homemade mango pickle quickly"},"content":{"rendered":"<p><span dir=\"auto\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-666584\" src=\"https:\/\/www.malayalamdailynews.com\/english\/wp-content\/uploads\/2026\/05\/mango-pickle-recipe.jpg\" alt=\"\" width=\"780\" height=\"441\" \/>With the arrival of summer, the aroma of raw mangoes (kairi) fills the markets. Along with this, preparations for making traditional mango pickle also gain momentum in Indian homes. In our kitchens, mango pickle is not just a dish, but an integral part of the country&#8217;s rich food tradition and taste. Whether it&#8217;s a simple lunch with dal-rice, a hot morning paratha, or a simple puri-sabzi, adding a piece of mango pickle to the plate doubles the flavor of the entire meal. Nowadays, people buy packaged pickles to save time, but the taste, aroma, and purity of traditional homemade pickles are unmatched. Many people consider the preparation process to be very complicated, but in reality, it can be prepared very easily at home by following the correct proportions and simple methods.<\/span><\/p>\n<p><strong><span dir=\"auto\">Essential ingredients for making pickle and the right way to cut mangoes<\/span><\/strong><\/p>\n<p><span dir=\"auto\">To make a delicious pickle, first select fresh, firm, and pulpy raw mangoes from the market. You will also need the following ingredients:<\/span><\/p>\n<ul>\n<li><span dir=\"auto\">Pure mustard oil<\/span><\/li>\n<li><span dir=\"auto\">Salt and turmeric powder<\/span><\/li>\n<li><span dir=\"auto\">Spicy Kashmiri red chilli powder<\/span><\/li>\n<li><span dir=\"auto\">Fennel, fenugreek seeds, nigella seeds (kalonji) and yellow or black mustard seeds (mustard seeds)<\/span><\/li>\n<\/ul>\n<p><strong><span dir=\"auto\">Take these precautions during preparation:<\/span><\/strong><\/p>\n<p><span dir=\"auto\">Before cutting raw mangoes, wash them thoroughly in water and then dry them completely with a clean cotton cloth. Ensure there is not even a trace of moisture on the mangoes, as moisture can quickly darken or cause mold to develop in pickles. Then, cut the mangoes into small or medium pieces, as desired.<\/span><\/p>\n<p><strong><span dir=\"auto\">Traditional method: How to prepare spicy and tangy mango pickle<\/span><\/strong><\/p>\n<ul>\n<li><strong><span dir=\"auto\">Step 1:<\/span><\/strong><span dir=\"auto\">\u00a0Place the chopped mango pieces in a large, dry bowl. Add salt and turmeric powder as needed, mix well, and let it sit covered for a few hours or overnight. This will allow the mangoes to drain out any excess water.<\/span><\/li>\n<li><strong><span dir=\"auto\">Step 2:<\/span><\/strong><span dir=\"auto\">\u00a0Lightly roast fenugreek, fennel, and mustard seeds and then grind them coarsely. Add this prepared spice mixture to the mango pieces along with nigella seeds and red chili powder.<\/span><\/li>\n<li><strong><span dir=\"auto\">Step 3:<\/span><\/strong><span dir=\"auto\">\u00a0In a separate pan, heat mustard oil until it begins to smoke and then let it cool completely. Once cooled, add this oil to the mango and spice mixture and mix well.<\/span><\/li>\n<li><strong><span dir=\"auto\">Step 4:<\/span><\/strong><span dir=\"auto\">\u00a0Safely fill the prepared pickle in a clean and dry glass or ceramic jar.<\/span><\/li>\n<\/ul>\n<p><strong><span dir=\"auto\">Importance of sun exposure and secret tips to preserve it for years to come<\/span><\/strong><\/p>\n<ul>\n<li><strong><span dir=\"auto\">Why sunlight is important:<\/span><\/strong><span dir=\"auto\">\u00a0After filling the jar with pickle, cover it with a clean cotton cloth and expose it to bright sunlight daily for at least 3 to 4 days. Stir the pickle up and down with a dry, clean spoon during the afternoon. Sunlight fully cooks the spices, melts the mango pieces, and brings out the pickle&#8217;s vibrant color and aroma.<\/span><\/li>\n<li><strong><span dir=\"auto\">Tricks to make pickles last for years:<\/span><\/strong><span dir=\"auto\">\u00a0If you want your pickles to last for years and retain their flavor, follow a few rules: Never use wet hands or a damp spoon to scoop out the pickles.<\/span><\/li>\n<li><strong><span dir=\"auto\">The correct oil level:<\/span><\/strong><span dir=\"auto\">\u00a0The jar should always be filled with mustard oil up to the top of the mango pieces. The oil and salt act as natural preservatives, protecting the pickle from fungus and keeping it fresh for a long time.<\/span><\/li>\n<\/ul>\n<p>Compiled by: Anusree<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With the arrival of summer, the aroma of raw mangoes (kairi) fills the markets. Along with this, preparations for making traditional mango pickle also gain momentum in Indian homes. In our kitchens, mango pickle is not just a dish, but an integral part of the country&#8217;s rich food tradition and taste. Whether it&#8217;s a simple lunch with dal-rice, a hot morning paratha, or a simple puri-sabzi, adding a piece of mango pickle to the plate doubles the flavor of the entire meal. Nowadays, people buy packaged pickles to save time,&hellip;<\/p>\n","protected":false},"author":23,"featured_media":666584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47744],"tags":[],"class_list":["post-666583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/posts\/666583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/users\/23"}],"replies":[{"embeddable":true,"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/comments?post=666583"}],"version-history":[{"count":2,"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/posts\/666583\/revisions"}],"predecessor-version":[{"id":666586,"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/posts\/666583\/revisions\/666586"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/media\/666584"}],"wp:attachment":[{"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/media?parent=666583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/categories?post=666583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.malayalamdailynews.com\/english\/wp-json\/wp\/v2\/tags?post=666583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}